Kuih Keria Gula Melaka
Hidangan tradisional · Malaysian
A traditional Malaysian doughnut, made from sweet potato dough, deep-fried until golden, and coated in a rich Gula Melaka (palm sugar) syrup. This version emphasizes the authentic use of sweet potato and a classic palm sugar glaze.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Sweet Potatoes500g
- All-purpose Flour250g
- Egg1
- Salt1/2 tsp
- Vegetable Oilfor deep frying
- Gula Melaka (Palm Sugar)250g
- Water120ml
- Pandan Leaf1
- Sesame Seeds1 tbsp
Langkah
- 1
Boil or steam sweet potatoes until tender. Mash them thoroughly and let cool.
- 2
In a bowl, combine mashed sweet potato, flour, egg, and salt. Mix until a soft dough forms. Knead lightly until smooth.
- 3
Shape the dough into small rings or balls. If making rings, make a hole in the center.
- 4
Heat vegetable oil in a wok or deep pan over medium heat. Deep-fry the dough pieces in batches until golden brown and cooked through. Drain on paper towels.
- 5
Prepare the syrup: In a saucepan, combine Gula Melaka, water, and pandan leaf. Heat over medium heat, stirring until the palm sugar dissolves. Bring to a boil and simmer for about 5-7 minutes until slightly thickened.
- 6
Remove the pandan leaf. Add the fried kuih keria to the syrup. Toss gently to coat evenly. Stir in sesame seeds.
- 7
Remove from heat and let the kuih keria cool slightly before serving. The syrup will harden as it cools.
